Curried Lentil Soup
Kimberly Killebrew
This Curried Lentil Soup recipe packs in a TON of flavor and a TON of nutrients, making this a deliciously healthy comfort soup that you'll enjoy making again and again!
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Dish, Soup
Cuisine Indian
Servings 6 servings
Calories 256 kcal
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion , chopped
- 3 cloves garlic , minced
- 1 large leek , chopped, thoroughly rinsed and drained
- 2 large carrots , diced
- 2 tablespoons quality curry powder
- homemade curry powder (click link for recipe) * highly recommended for the best flavor
- 1 14.5 ounce (415 g) canned diced tomatoes
- 1 1/2 cups (300 g) brown or Puy lentils
- 6 cups (1.42 liters) quality vegetable broth (we highly recommend Aneto)
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped cilantro
- extra cilantro for garnish
Heat the oil in a pot over medium high heat and cook the onions until soft and translucent, 5-7 minutes. Add the carrots, garlic and leek and continue cooking another 5 minutes. Add the curry powder and cook for another minute. Add the tomatoes, lentils, bay leaf, salt, pepper and broth. Bring everything to a boil then reduce the heat to medium, cover, and simmer for 25-30 minutes or until the lentils are soft. Stir in the cilantro and add salt and pepper to taste. Serve hot garnished with some chopped cilantro.
Calories: 256kcal | Carbohydrates: 38g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 1402mg | Potassium: 614mg | Fiber: 16g | Sugar: 5g | Vitamin A: 4197IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 5mg
Keyword Curried Lentil Soup